Scotch Whisky Education

 

Recently, I had the opportunity of meeting Andrew Skene of the Spirit of Scotland. He supplies whiskies direct from Scotland to the Scotch Corner at the Clay Oven Restaurant at Dempsey Hill as well as Malt Vault in Ann Siang Road. Both these establishments carry an incredible range of Single Malt Scotch Whiskies from across Scotland. Here, I am sharing what I learnt from him as well as some research materials.

 

Whisky is the alcohol spirit produced by distilling fermented cereals. Scotch whisky is the world’s most popular spirit and by law must be made and matured in an oak barrel for not less than three years in Scotland, otherwise it cannot be endorsed as Scotch. It must have 40% alcohol or more in order to retain flavor.

 

It is made by mixing some processed grain with water, adding yeast and letting it ferment in the same way that beer is produced. Scotch whisky must contain barley and Malt Whisky must be made exclusively from water, malted barley, yeast and nothing else. Maturation which is very important as it transforms the raw spirit into whisky must be done in an oak, sherry or bourbon casks.

 

A Single Malt Scotch Whisky is a product of one specific distillery and has not been mixed with whisky from any other distilleries. Scotland has approx 100 distilleries and these are located in “Regions”i.e. Highland, Speyside, Campbeltown, Islay, Lowland & Islands. Each of these regions has its own particular distinctive style of malt whisky. It is not possible for two malts to be identical, even if the distilleries that produce them happen to stand side by side!

 

A Single grain whisky is the product of one-grain distillery and is usually made from wheat, corn or unmalted barley.

 

 

A blended scotch whisky contains a combination of whiskies from over 40 or 50 different malt and grain distilleries. The normal ratio of malt to grain is 60% grain 40% malt. The percentage of malt used will determine the quality and smoothness of taste and character. Most of the blended whiskies are matured for about 5 years or more.

 

Whisky does not age in a bottle! If a bottle of whisky says “21 years old” it will be expensive because of the additional storage required after it has been bottled. Also whisky evaporates in the barrel by about 2% each year so after 21 years only two thirds remain! The other reason is the alcohol strength – as the higher the content, the higher the tax. Another reason is because whisky is a collector’s item.

 

Keep the bottle away from direct sunlight, heat or variations in condition. Once opened, oxidation will act on the whisky with a noticeable effect in between one and three years when eventually the whisky may become ‘flat’. It is better to drink it now than save the last bit for a celebration.

 

It’s a personal taste and there is no right and wrong way. Some whisky diehards say the best way is to drink it neat or with just a touch of mineral water. Tap water may contain high amounts of chlorine and therefore would not complement any whisky. Adding ice to a whisky can provide a refreshing drink but it should be noted that it will dull the fine taste and wonderful aromas. Carbonated water is not an ideal accompaniment for whisky as it will also interfere with the aromas too. Some people like to mix whisky with ginger ale, soda and even coca cola but then why drink whisky at all if you need to mask the taste?

 

 

A tumbler-shaped glass or goblet is the most popular, particularly for drinking Scotch whisky with ice and a mixer. Some Scotch whisky lovers believe that a malt whisky is better enjoyed in a balloon-shaped glass where the neck is narrower than the base, allowing the drinker to nose and enjoy the bouquet and character, before sipping.